Molecular Gastronomy: The End of the Line?

/ 17th October 2014
Restaurant Story Porridge

Scientifically honed  porridge from Restaurant Story

72 degrees is the only temperature at which to cook a lemon tart. That’s at least according to Heston Blumenthal, one of the foremost proponents of the scientific approach to cooking. But, with a recent backlash against the movement, could this be the end of molecular gastronomy?

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